Choose a variety of potato that is quite waxy so they keep their shape when cooked. If they are new potatoes, I like to leave the skins on but make sure you scrub them well.
Serves 4 hungry and 6 not so hungry people
500g waxy new potatoes
5-6 tbsp extra virgin olive oil
1 large white onion, cut into thin slices
50g flat-leaf parsley leaves, finely chopped
50g mint leaves, finely chopped
Freshly ground black pepper
Scrub the potatoes and put in a pan with salt and cold water to cover. Bring to the boil, then reduce the heat and simmer until tender. Drain and leave until cool enough to handle, then cut into slices. Set aside. Heat 2-3 tbsp oil in a deep 30cm non-stick frying pan over a medium heat, then add the onion and fry gently until soft and slightly golden. Remove from the pan and set aside. Beat the eggs together in a large bowl, then add the potatoes, parsley, mint and fried onions. Season with a generous pinch of salt and plenty of black pepper. Mix well.
Add the remaining oil to the frying pan to coat the bottom and set over a medium heat. When the oil is hot, add a little of the egg mixture; when it starts to bubble, it means the oil is hot enough. Move the pan to ensure the mixture hasn’t stuck to the bottom, then add the rest. Reduce the heat slightly. Using a wooden spoon, occasionally draw the egg mixture from the edges of the pan to the middle, moving the pan gently every so often to prevent sticking. Continue until the egg mixture has almost all cooked, this will take about 7-10 minutes.
At this point you can either cheat and place the frying pan under a hot grill to finish cooking the egg, or you can be clever and flip it onto a large board or plate, then return it to the pan to cook the other side. The omelette is cooked when you can place a knife into the centre and it comes out clean. I usually serve this cold so I don’t want the egg to be runny.